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8
servingsMedium
Published 1966
Heat the oil in a large heavy skillet. Sauté the onion and garlic in it until tender and golden. Add the celery and beef and cook until the meat loses its red color.
Add the mushrooms, stock, tomato paste, tomatoes, salt and pepper. Bring mixture to a boil and simmer for one to one and one-half hours, stirring occasionally. Add more stock if the mix